1. Food Reformulation & Allergen Regulations Liz Taylor What can Hotels, Restaurants and Pub Restaurants do to support the nation’s health? Allergen Regulations

2. The issue Obesity Health of the Scottish population Scottish diet is too high in calories, fats, sugar and salt

3. Food and drink formulation/ reformulation To reduce calories, fats, sugars and salt in food and drink We need to persuade manufactures to:  formulate healthier new (mainstream) products (formulation)  continue to make reductions in many existing products (reformulation) You can be part of the chain to increase demand for foods lower in calories, fats, sugars and salt

4. Soft Drinks with Added Sugar Things you can consider: Ask your suppliers for soft drinks with reduced sugar content Avoid serving large glasses of sugary drinks Avoid free refills of sugary drinks Ensure you offer sugar free options as an alternative Provide water at the table Why this is important: Biggest contributor to added sugar in the Scottish Diet. Especially so in children and young people. Can increase calorie intake and cause weight gain.

5. Pies and Pastries Why it is important: These foods contribute significantly to saturated fat and salt. Saturated fat is high in calories and increases risk of heart disease, salt also raises blood pressure which can increase risk of heart disease Things you can consider: Amount of calories per serving when buying from suppliers Making or purchasing pies with lattice tops or with tops only Products or recipes with a good proportion of fruit or veg Additions e.g. gravy, sauces, cream

6. Dairy Why is it important: Dairy products contribute almost 40% of saturated fat purchased in Scotland. Saturated fat is high in calories and increases risk of heart disease Things to consider: Milk: Move to semi skimmed as standard Cheese: Try reformulated reduced- fat cheddar or other hard cheeses, try low fat cheeses like cottage cheeses or low fat crowdie where you can Cream: Reduce quantities, move to lower fat creams or alternatives such as yoghurt Ices: Think about using more sorbets and frozen yogurts considering calories

7. A word about salt Why is this important: We eat more salt than we need. Eating too much is bad for your heart. Bread is the single biggest contributor to salt in the diet. Bread is an important food so really important that the salt content is reduced Things to consider: Check specifications - choose lowest salt or sodium Review recipes and lower salt content

8. Further Information Contact : heather.peace@foodstandards.gsi.gov.uk heather.peace@foodstandards.gsi.gov.uk Award Schemes: HealthyLiving Award Healthy Working Lives

9. New EU Allergen Requirements / background Allergen requirements being brought in by Regulation (EU) No 1169/2011 on the provision of Food Information to Consumers (FIC). Currently caterers in UK not legally required to provide information about potential allergens in food they serve From 13 December 2014 this will change You will be required to provide warning to customers if any dish on your menu contains one or more of 14 major allergens

10. 14 Allergens In Brief the 14 ingredients are: 1. Eggs 2. Milk 3. Fish 4. Crustaceans (e.g. crab, lobster, crayfish, shrimp, prawn) 5. Molluscs (e.g. mussels, oysters, squid) 6. Peanuts 7. Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazils, pistachios, macadamia nuts, Queensland nuts) 8. Sesame seeds 9. Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut, or their hybridised strains) 10. Soybeans 11. Celery and celeriac 12. Mustard 13. Lupin 14. Sulphites at concentration of ten parts per million

11. Who/What is affected Allergen information will need to be provided for non pre- packed foods and in catering situations. The new regulations specifically refer to non pre-packed foods: Foods sold loose in market stall environments Retail sold in bakeries, deli counters, sandwich bars Pubs, Bars and Restaurants, Cafes where food is sold Social/Institutional catering – Schools, Hospitals, MoD etc

12. FIC Article 44 Question example Q. Can a food business operator provide information upon request by the consumer? No. The provision of allergen/intolerance information is mandatory. It must be available and easily accessible, so the consumer is informed that the non- pre-packed food raises issues relating to allergens. It cannot be provided only and simply upon request. Article 44.1(a) and 44.2: Allergen labelling of non-prepacked foods

13. Displaying Information How best to display this information: Each item listed on menus or blackboards Notice on menu or blackboard advising “allergy information is available from staff” You can/may decide to inform customers verbally by an appropriate member of staff about specific dishes e.g. that contain fish and molluscs Not knowing will not be a defence You will have to be specific – You will not be able to say that foods may contain allergen ingredients – you will have to say they contain

14. Key Considerations To ask yourself What allergenic ingredients do we use in recipes Do we know / check what allergenic ingredients we receive from suppliers Do we have recognised training and development to meet this new requirement? Can I afford not to train and develop my staff?

15. Actions Appoint Allergen Champions Train and develop all staff in allergen awareness back of house and front of house Ensure all staff are aware of allergens in the menu Check with your suppliers for up to date allergen information FSA provide food allergy on-line training http://allergytraining.food.gov.uk/english//

16. Summary of Main Points For Caterers The presence of any of fourteen listed allergens will need to be highlighted to make their presence more obvious to the consumer Allergen information will be mandatory for foods sold loose in restaurants, hotels, Deli counters, etc. How are you going to gather the information you need? How are you going to provide it? Must be clear, conspicuous, not hidden away, easily visible, and legible. If the information is to be provided verbally by a member of staff then it is necessary to make it clear that the information can be obtained by asking a member of staff by means of a notice, menu, ticket or label that can easily be seen by customers.

17. Any Questions? Thank-you